An all time classic Thai salad that compliments any main course, is also ideal as a summer snack.

Ingredients

2tbsp roasted grated coconut
1tsp diced lime
1tbsp diced ginger
2tbsp diced red shallot
1 handful chopped
Coriander leaves
1 Thai bird's eye chilli, finely sliced
4 prawns or shrimp, blanched, peeled, deveined and sliced
50g pomelo segments
1tbsp ground peanuts
6-8 betel leaves or baby spinach leaves

For the paste
4 pieces galangal, sliced then roasted
2 tbsp shallots, sliced then roasted
1 pinch salt
1 Thai bird's eye chilli
½ tsp shrimp paste
1 tbsp dried shrimps
3 tbsp roasted grated coconut

For the sauce
5 tbsp palm sugar
5 tbsp water
4 tbsp fish sauce

Method

• Start by making the paste, combining all ingredients in pestle and mortar, and pounding until smooth. For the sauce, dissolve palm sugar into the water, and reduce to thick syrup and then add the fish sauce and paste.
• Simmer for a couple of minutes but pay attention not to reduce the sauce too much as it will burn. Remove from heat once the aroma of galangal is released, allow to cool for a few minutes before tasting, it should taste sweet and salty.
• Combine cooled sauce with remaining ingredients in a mixing bowl, and serve on top of betel leaves. The distinct texture of the leaf combines very well with the richness of the pomelo  mixture.